Mushroom and Shredded Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance. Ingredients:
1 -2 tablespoon olive oil |
7 ounces button mushrooms |
7 ounces mushrooms, mixed, such as swiss brown and shiitake, larger ones halved |
14 ounces chicken, cooked, warm, shredded |
7 ounces mixed salad greens |
2 tablespoons lime juice |
1 tablespoon soy sauce |
2 tablespoons olive oil |
1 tablespoon sweet chili sauce |
1 tablespoon red wine vinegar |
Directions:
1. Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
2. Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
3. Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
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